"Skorthalia" Greek Garlic Dip/Sauce
"Skordalia" use to be made by using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, most people use a food processor or hand mixer (a lot easier and a lot less time!) Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.
- 1 1/2 lb
- potatoes for boiling
- 6-12 clove
- of garlic, minced or grated (to taste)
- 1 c
- extra virgin olive oil
- 1/3 c
- good quality red or white wine vinegar
- 1 Tbsp
- 1/2 tsp
- freshly ground black pepper
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.